1/2 Photos of Sweet Pickled Beets Canning
3 hrs 30 mins
Chili Dan's Note:
My mom made these beets for us as kids and I now make them for my family. Fresh from the garden or farmers market.
My Private Note
Units: US | Metric
- 1Cut the leaves off the beet about 3” off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
- 2Separate into sizes so little ones don’t get over cooked and big ones are not under cooked.
- 3I like 3 kettles they boil faster that way.
- 4No salt in the water.
- 5Boil beets till tender, can be checked using a fork (like a potato).
- 6Drain and discard cooking liquid; let beets cool so they can be easily peeled.
- 7Cut beets into 1/2” pieces, leaving very small beets whole.
- 8Combine brine ingredients in a kettle.
- 9Bring brine to a boil.
- 10Simmer 10 minutes.
- 11You may need to make more brine for this amount of beets.
- 12Wash pint jars and covers.
- 13Fill jars within 1/2” from the top with beets.
- 14Fill jar with boiling brine to 1/2” from top.
- 15Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
- 16Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
- 17Any leftover brine can be stored in the refrigerator till the next time you can.
Browse Our Top Midwestern U.S. Recipes
You Might Also Like...View All Midwestern U.S. Recipes
Nutritional Facts for Sweet Pickled Beets Canning
Serving Size: 1 (85 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 104.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.3 mg
- Total Carbohydrate 25.5 g
- Dietary Fiber 0.1 g
- Sugars 24.9 g
- Protein 0.0 g
The following items or measurements are not included: